Curried Lentil Dahl

Dinner

Ingredients

1 tbsp rapeseed oil

1 tbsp olive oil

4 linda McCartney vegetarian sausages

15 g coconut butter

1 onion

1 red chilli

1 green chilli

4 garlic cloves

1 can chickpeas

1 can chopped tomatoes

156 g mushrooms

100 g frozen peas

122 g carrots

3 tbsp nutritional yeast

1 veg stock cube

2 cup water

0.25 cup green lentils

0.5 cup red lentils

1 tbsp rapeseed oil

1 tbsp turmeric

1 tsp cumin

1 tsp chilli powder

1 tbsp chilli powder hot

0.5 tsp ginger

1 tbsp sriracha

1 cup spinach

Directions

1.Defrost sausages and cut up into chunks
2.Heat olive oil in deep pot on medium high heat
3.Add chopped onion, chopped chilli, chopped carrot & mushrooms, 3 mins
4.Add sausages, 1min
5.Add chopped garlic, 1 min
6.Add spices, 2mins
7.Add tomatoes, veg stock, beans, nutritional yeast, sriracha & coconut butter
8.Bring to the boil & simmer for 20-25mins
9.Stir in peas & spinach for a further 2 mins and serve

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